Lemon Chicken Romano (Print Version)
Golden chicken cutlets with zesty lemon and Romano cheese in a light tangy sauce, ready in 40 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon fresh lemon juice
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 2 tablespoons water
08 - 1 cup grated Romano cheese
09 - 1 cup Italian-style breadcrumbs
10 - Zest of 1 lemon
→ Cooking & Sauce
11 - 3 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - 3/4 cup chicken broth
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet. Season both sides evenly with lemon juice, sea salt, and freshly ground black pepper.
02 - Arrange three shallow bowls: fill the first with all-purpose flour, the second with eggs whisked together with water, and the third with a combined mixture of grated Romano cheese, Italian breadcrumbs, and lemon zest.
03 - Dredge each seasoned chicken breast first in the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the Romano-breadcrumb mixture, ensuring an even, adherent coating on all sides.
04 - Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Cook the breaded chicken cutlets in batches for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
05 - Add the remaining 1 tablespoon of butter and minced garlic to the skillet. Sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 to 3 minutes until the sauce slightly reduces and thickens.
06 - Return the chicken cutlets to the skillet and spoon the pan sauce generously over each piece. Sprinkle with chopped fresh parsley for a bright finish.
07 - Serve immediately alongside pasta, a fresh green salad, or your favorite side dishes.
# Expert Tips:
01 -
- The Romano cheese in the breading creates a crust that is honestly addictive, with a salty tang that pairs beautifully with the lemon.
- The pan sauce comes together in minutes using the flavorful bits left behind, so nothing goes to waste and every bite sings.
02 -
- If the oil is not hot enough when the chicken goes in, the breading will slide right off and leave you with a sad, naked cutlet.
- Do not skip pounding the chicken evenly, because thick spots will be raw by the time thin spots are overcooked and dry.
03 -
- A splash of dry white wine added to the pan alongside the chicken broth adds a layer of complexity that will have everyone asking what your secret is.
- Use a meat mallet, not a rolling pin, because the flat surface gives you even thickness without tearing the meat.